Description
This classic New York style cheesecake offers a perfect balance of creamy, tangy, and sweet flavors with a buttery graham cracker crust, creating a restaurant-quality dessert at home.
Ingredients
Scale
- 2 cups (280g) honey graham cracker crumbs
- 1/3 cup (70g) granulated sugar
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 cup (110g) unsalted butter, melted
- 4 blocks (32oz total) Philadelphia full-fat cream cheese, softened
- 1 1/4 cups (255g) granulated sugar
- 2 tablespoons cornstarch
- 3 large eggs + 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
- 1 cup (250g) sour cream
- 1 pint fresh strawberries, halved or quartered
- 2 tablespoons granulated sugar
Instructions
- Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil.
- In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Mix in the melted butter.
- Press the crust mixture into the bottom and about 1 inch up the sides of the prepared springform pan.
- Bake the crust for 10 minutes until lightly golden; let cool.
- In a stand mixer, beat the softened cream cheese on medium-low speed until smooth.
- Add sugar and cornstarch, beating until creamy.
- On low speed, add eggs one at a time plus the yolk, mixing after each.
- Add vanilla bean paste and sour cream, mixing just until combined.
- Pour filling into the cooled crust. Tap the pan to release air bubbles.
- Place the springform pan in a large roasting pan and fill with hot water to create a water bath.
- Bake for 65-75 minutes until the center is slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool for one hour.
- Remove from the water bath and cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
- Before serving, toss strawberries with sugar and let stand to release juices. Arrange on top of the chilled cheesecake.
Notes
- Use only full-fat cream cheese and sour cream for the best texture.
- Room temperature ingredients are crucial for a smooth batter.
- The water bath helps prevent cracks by regulating temperature.
- Storage: Refrigerate up to 5 days; freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28
- Sodium: 330
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35
- Fiber: N/A
- Protein: 7
- Cholesterol: 145
Keywords: classic cheesecake, new york cheesecake, creamy cheesecake, dessert recipe, cheesecake recipe